These Soft Pumpkin Cookies are perfectly spiced, irresistibly chewy, and topped with a rich maple cream cheese frosting. Each bite offers the warmth of fall spices, the subtle sweetness of pumpkin, and the creamy finish of a maple-infused topping. They’re an easy, crowd-pleasing treat ideal for autumn gatherings, cozy weekends, or festive holiday trays.
Why You’ll Love This Recipe
These cookies are a delicious way to welcome fall flavors without going overboard on sugar or complexity. They bake up tender and moist with just the right amount of pumpkin spice and a soft, cake-like texture. The maple cream cheese frosting takes them to the next level—sweet, creamy, and balanced by a touch of tang. You’ll love how simple they are to make, and they stay soft for days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pumpkin Cookies:
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90 grams unsalted butter, room temperature
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100 grams (½ cup) caster sugar or granulated sugar
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90 grams (½ cup) brown sugar
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1 tablespoon maple syrup
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1 large egg
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125 grams (½ cup) puréed pumpkin (canned or homemade)
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210 grams (1½ cups) plain flour or all-purpose flour
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1 teaspoon baking powder
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1½ teaspoons cinnamon
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½ teaspoon nutmeg
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½ teaspoon ginger
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¼ teaspoon salt
Maple Cream Cheese Frosting:
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250 grams (1¼ cups) full-fat cream cheese, room temperature, roughly chopped
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30 grams (2 tablespoons) butter, room temperature
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2 tablespoons maple syrup
Directions
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Preheat the oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Line two large baking trays with parchment paper.
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In a large mixing bowl, add the butter, caster sugar, brown sugar, and maple syrup. Beat using an electric mixer on medium speed until smooth and creamy.
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Add the egg and pumpkin purée. Mix briefly on low speed, just until combined.
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Add the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Mix on low speed until a thick, sticky batter forms.
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Use a cookie scoop (about 1.5 tablespoons) to portion the dough onto the prepared trays, leaving space for the cookies to spread.
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Bake for 10–11 minutes, or until the tops are set and no longer sticky.
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Allow cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
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To make the frosting, combine the cream cheese, butter, and maple syrup in a mixing bowl. Beat with an electric mixer on medium speed until smooth and fluffy.
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Once cookies are completely cool, top each with 1–2 tablespoons of frosting using a spoon or small spatula.
Servings and timing
Servings: Makes 18 cookies
Prep Time: 40 minutes
Cook Time: 11 minutes
Total Time: 51 minutes
Variations
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Add Chocolate Chips: Stir ½ cup dark chocolate chips into the dough for a chocolate-pumpkin combo.
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Nuts for Crunch: Fold in chopped walnuts or pecans for added texture.
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Spice It Up: Add a pinch of cloves or allspice for extra warmth.
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Gluten-Free Version: Use a 1:1 gluten-free flour blend.
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Frosting-Free Option: Skip the frosting and dust with powdered sugar for a simpler version.
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Mini Cookies: Use a smaller scoop and reduce bake time by 2 minutes for bite-sized cookies.
Storage/Reheating
Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10–15 minutes before serving for best flavor and texture.
To freeze, store unfrosted cookies in an airtight container for up to 2 months. Thaw overnight in the fridge and frost before serving.
FAQs
Can I use canned pumpkin pie filling?
No, use 100% pure pumpkin purée. Pumpkin pie filling has added sugars and spices that will alter the flavor and texture.
How do I make homemade pumpkin purée?
Roast peeled, cubed pumpkin until soft, then blend until smooth. Let it cool completely before using in the recipe.
Can I make the frosting ahead of time?
Yes, make it up to 2 days in advance and store it covered in the fridge. Let it soften slightly before using.
Do these cookies spread a lot?
They spread moderately. Lightly flattening the dough helps ensure even baking.
Can I freeze the frosted cookies?
It’s best to freeze them unfrosted for the cleanest result. Frost after thawing.
What makes these cookies soft?
The pumpkin purée and the creaming of butter and sugars both contribute to the soft, moist texture.
Can I reduce the sugar?
Yes, but reducing it too much can affect texture. Try decreasing each sugar slightly rather than omitting one entirely.
Are these cookies cakey or chewy?
They are soft and slightly cakey with a moist, tender bite.
What can I use instead of maple syrup?
You can substitute honey or agave syrup in both the cookie dough and frosting.
Do I need to chill the dough?
No, this dough is ready to bake immediately, which makes the recipe quicker and easier.
Conclusion
Soft Pumpkin Cookies with Maple Cream Cheese Frosting are the ultimate fall-inspired dessert—easy to make, bursting with cozy spice, and topped with creamy sweetness. Whether you serve them for a seasonal party or a simple snack, they’re sure to be a hit. Keep this recipe on hand for when you crave the comforting flavors of pumpkin, spice, and everything nice.
